Page 15 - Spring 2022

Simple Candied Jalapenos
3 lbs. jalapeno peppers, washed 2 cups cider vinegar
6 cups white granulated sugar 1⁄2 tsp. turmeric
1⁄2 tsp. celery seed
3 tsp. granulated garlic
Wear gloves. Remove the stems from all of the jalapeno peppers. Discard the stems or toss in your compost pile.
Slice the peppers into uniform 1⁄8 - 1⁄4 inch rounds. A mandoline or food processor will move things along more quickly. Set aside the sliced peppers. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1⁄4 inch of the upper rim of the jar. Turn heat up under the pot with
the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new,
two-piece lids to finger-tip tightness.
Once these have cooled they will last in the refrigerator for three months. While they taste great the next day it is best to allow them to mellow for
at least two weeks. They taste better and better the longer they are allowed to sit.
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SPRING 2022 | OCONEE THE MAGAZINE | PAGE 13